Social Feed – BrisketU

Social Feed

The team had a blast last weekend @texasmonthly BB

The team had a blast last weekend @texasmonthly BBQ Fest 2022. Here’s a look at our beef tongue pastrami on buckwheat and poppyseed pancakes. We served it with horseradish cream and a smoked brisket and mushroom garum that we fermented.

Only a few spots left for our epic TurkeyU classes

Only a few spots left for our epic TurkeyU classes. Get your turkey game correct just in time for Thanksgiving. Don’t miss these specials classes offered only one weekend this year. BrisketU.com for details.

On this last day of October, we’re letting our s

On this last day of October, we’re letting our social followers and alums in on a secret 🤫. Turkey Takeover is now live on the site a day early. TurkeyU classes are live in San Antonio, Austin, Nashville, and Houston. Don’t sleep on these dates, they will go quick tomorrow. Head over to the site for more details.

A great initial trim makes for a fantastic final b

A great initial trim makes for a fantastic final brisket. You can tell so much about the cook from the very moment the brisket is first divided. Some lucky students today in San Antonio for this one.

Excited to be part of the @texasmonthly BBQ Fest n

Excited to be part of the @texasmonthly BBQ Fest next weekend in Lockhart, TX. If you’re around, come say howdy on Saturday in the Live Fire Lane.

Jack wants to wish everyone a happy National Pulle

Jack wants to wish everyone a happy National Pulled Pork day with these beautiful sliders topped with a Carolina style sauce and pickled red onions.

We’re officially live in Chattanooga! Our first

We’re officially live in Chattanooga! Our first class was greeted with some beautiful fall weather. You couldn’t have picked a better day for cooking some BBQ. The entire team at BrisketU and Backyard Pitmasters is thrilled to have our second market in Tennessee now open.

We had a great class @peticolas this weekend. Here

We had a great class @peticolas this weekend. Here is a pro tip for you this Monday. On a windy day, give your butchers paper a bit of spritz. It will help it stick to your work surface plus make the paper more pliable for wrapping.

Beautiful night in Nashville for a class @faitlafo

Beautiful night in Nashville for a class @faitlaforcebrewing . Check out this killer tray of brisket John and Jon made tonight at class. We’re still drooling thinking about it.

Pitmaster John Hearne giving this beef a splash of

Pitmaster John Hearne giving this beef a splash of the liquid gold before wrapping.

Made some beautiful Brisket Burnt Ends for class t

Made some beautiful Brisket Burnt Ends for class this week. We’re all about Texas BBQ but some days this Kansas City inspired bite just hits right.

We have added another Ribs Class date in the Nashv

We have added another Ribs Class date in the Nashville, TN area @blackabbeybrewing on September 18th. Seating is limited for this class and we do expect it to sell out. Join us as we cover six different types of ribs. Tickets info at the BrisketU website.

Brisket Tostada from class yesterday. The tostada

Brisket Tostada from class yesterday. The tostada is made from a combo of nopal cactus (prickly pear) and corn and features an Oaxacan style mole Coloradito sauce made with lots of guajillo chiles that give the sauce a slightly sweet and tangy flavor. We topped the smoked brisket and mole with pickled Fresno chilies, cilantro, onions, chipotle crema, and cotija cheese. The mole was also cooked in the smoker giving it a nice smokey punch.

Good trimming technique is a huge part of achievin

Good trimming technique is a huge part of achieving a successful brisket cook. Brandon spent some time this weekend in Dripping Springs demoing some great technique for students at class.

Save and repurpose those brisket trimmings! Our Na

Save and repurpose those brisket trimmings! Our Nashville team served these Hatch green chile and cheddar mashed potatoes topped with chopped smoked brisket, green onions and our homemade BBQ sauce.
Follow the link in our bio to find a class in Texas or Tennessee.

Great brisket class yesterday @blacklaboratorybrew

Great brisket class yesterday @blacklaboratorybrewing in San Antonio. This one was sold out but we will be adding more dates to the schedule.

There is a lot more to proper BBQ wood selection t

There is a lot more to proper BBQ wood selection than just tree species. In our classes we cover moisture content, density, size, and sourcing. This wood came from our friends over @indian__head firewood in Houston.

Beef, but not brisket. The team put together a spe

Beef, but not brisket. The team put together a special SteaksU program for a client this week. If this is something you’d have interest in as part of our regular class curriculum let us know in the comments.

This is why we don’t let Jon make the class snac

This is why we don’t let Jon make the class snacks. What’s on it: “all the things”.

Answer: Brisket, jalapeño cheddar sausages, coleslaw, pickles, and bbq sauce all piled up on a potato roll.

Great class today @klausbrewing. Our number one pr

Great class today @klausbrewing. Our number one pro tip for improving your brisket trimming when it’s hot outside … grab a cold beer.

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